Name: Pineapple Upside Down Cake with Coconut Caramel
Total time: 1 h 15 min
Yield: 2
Cuisine: British
Ingredients: 1 packet Flaked Almonds; 1 packet Coconut Milk; 1 packet Basic Sponge Mix; 1 tin Pineapple Slices; 2 packet Brown Sugar

HelloFresh

Recipes

British Recipes

Pineapple Upside Down Cake

with Coconut Caramel

Get up to $175 off

Allergens:

Almond

•Gluten

•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total1 hour 15 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

Flaked Almonds

(Contains: Almond; )

1 packet

Coconut Milk

1 packet

Basic Sponge Mix

(Contains: Gluten, Wheat; May be present: Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Sesame, Soy, Almond. )

1 tin

Pineapple Slices

2 packet

Brown Sugar

(May be present: Pecan, Cashew, Peanuts, Milk, Walnut, Pistachio, Macadamia, Pine nut, Brazil nut, Hazelnut, Sesame, Soy, Almond. )

Nutrition Values

Calories1370 kcal

Energy (kJ)5740 kJ

Fat21.7 g

of which saturates17.4 g

Carbohydrate285 g

of which sugars211 g

Dietary Fibre3.1 g

Protein14.4 g

Sodium1730 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 180°C/160°C fan-forced. Grease and line the cake tin with baking paper. • Drain pineapple slices. Measure 200g butter (for the cake) and set aside at room temperature to soften. Measure 30g butter (for the sauce) and set aside. • Divide brown sugar into three separate bowls: 200g in one bowl, 60g in another bowl and the remaining 40g in a third bowl. TIP: Weigh out your ingredients before you start to speed up your baking time!

• In a medium saucepan, combine butter (for the sauce) and 40g brown sugar. Cook over medium heat, stirring, until the sugar is dissolved, 2-3 minutes. • Pour sauce into the lined cake tin. Place pineapple slices, in a single layer, on top of sauce.

• In a large bowl, add 200g brown sugar and the butter (for the cake). Beat with electric beaters until light and fluffy, 2-3 minutes. Add the eggs, one at a time, and beat until smooth. Fold in basic sponge mix and milk with a spoon until just combined. • Pour cake batter into cake tin covering pineapple. • Bake for 45 minutes to 1 hour or until cake is golden brown and cooked through. Set aside to cool in tin, 15-20 minutes. TIP: Using room temperature butter helps the batter get light and fluffy! TIP: To check if the cake is done, stick a toothpick or skewer in the centre. It should come out clean.

• While the cake is baking, wipe out the saucepan and return to medium heat. Cook coconut milk and 60g brown sugar, whisking until well combined and turned to caramel, 5-8 minutes. Set aside until thickened. TIP: The caramel will thicken as it rests!

• Heat a medium frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Set aside. • When the cake has cooled, place a serving plate on top of the cake. Carefully flip cake over and remove tin to reveal pineapple top.

• Sprinkle pineapple upside down cake with toasted almonds. • Slice and serve drizzled with coconut caramel. Enjoy!